I've got another delicious classic recreated for you - gluten free of course. These gluten free ding dongs will remind you of your childhood favorite, and are simple to make. Ding dong cakes may seem intimidating, but they really aren't that difficult to create.
If you've never had a Ding Dong cake, they are chocolate cakes filled with marshmallow.
Gluten free ding dongs are not only delicious, but they are also nostalgic. For many of us, they bring back memories of childhood and simple times. Whether we ate them for breakfast or as an after-school snack, ding dongs were always a treat.
Just like the original ding dongs, gluten free ding dongs are perfect for any occasion. So whether you're planning a party or just looking for a delicious snack, don't forget the gluten free ding dongs!
How to make Ding Dong cupcakes
Are ding dongs a cupcake or a cake? They are one of those things that sort of is in-between as an individual style treat. No matter, there are three main components to making Ding Dong cupcakes:
- Chocolate cupcakes
- Marshmallow cream
- Chocolate ganache
Then there are a few things that make these gluten free ding dongs a bit different than a regular cupcake. First is the fact that they are filled with marshmallow cream. If you've never made filled cupcakes before don't worry, it couldn't be easier.
The trick is making sure the cupcakes are completely cool, and I do mean completely cool. Remove the liner, and you can use as mall paring knife to cut a hole int he bottom and hollow out a bit of the inside. KEEP the cake pieces you remove, you will need them in a minute.
This Ding Dong cake recipe makes a nice moist cake and made cutting out some of the center a breeze. It also allowed me to use the crumbs to cover the filling so it wouldn't try to fall out.
Just make sure not to over fill it with cream or it will ooze out and make frosting it difficult. Don't worry if it looks pretty at this stage, you'll be covering it with chocolate next.
Next is the ganache. I used a basic ganache, so they aren't going to set up like the traditional Ding Dong chocolate coating, but that was a detail I didn't mind loosing. In fact, I think I like them better this way, they are just even more fun to eat.
Alternatively you can use this simple ganache recipe that will harden. It is totally up to you and what you enjoy the most!
I hope you love these Ding Dong Cakes as much as I do! They really are a childhood classic recreated gluten free, and made with simple and delicious ingredients.
Gluten Free Ding Dong cakes
These gluten free ding dong cupcakes are a recreation of a childhood classic, made gluten free. They are simple to assemble, and will be enjoyed by all.
For the cakes
- 1/2 cup Butter (softened)
- 3 Eggs
- 1/2 cup Sour cream
- 1/4 cup Oil
- 1 cup Sugar
- 1 cup Unsweetened Cocoa Powder
- 1 cup Bob's Red Mill 1 to 1 gluten free flour blend
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
For the Filling and Ganache
- 1 cup Marshmallow Cream
- 4 oz Semisweet Chocolate
- 1/2 cup Heavy Cream
- Preheat oven to 350F and grease or line a cupcake pan.
- In a stand mixer, cream together the butter, eggs, sour cream, oil, and sugar.
- In a separate bowl combine the dry ingredients.
- With the mixer on low, slowly add the dry ingredients to the wet. Turn the mixer to med-high and whip together. The batter will be very thick.
- Fill cupcake pans to 3/4 of the way full and smooth out the tops with a spoon.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before moving to the next step.
- Once the cupcakes are completely cool, remove them from the pan or paper liner. Using a small pairing knife, cut out a small hole on the bottom and hollow out a portion of the inside. KEEP the cake pieces you remove, you will need them in a minute.
- Spoon or pipe marshmallow cream into the holes, taking care not to over fill them.
- Mash the removed cake pieces (they should be moist enough to form a dough) into a circle that will cover the hole on the bottom of your cake, covering the cream. This doesn't need to be pretty, you are covering everything with chocolate soon.
- Place the heavy cream in a microwaveable bowl and heat on high for 1 minute. Whisk in chocolate chips and let them melt together to form the ganache.
- Spoon the chocolate ganache over your filled cakes, using the spoon to work the chocolate around the cakes completely.
- Allow the ganache to set up slightly (or put into the freezer for 15-20 minutes) before serving.
This ganache recipe stays soft so if you want that crisp chocolate coating like a traditional Dong Dong be sure to use a different chocolate ganache like this one.